Red Curry Chicken (Keto)

Greg first introduced the kids and me to Thai cuisine years ago. He had become a regular at a little Thai restaurant that he had found in Alpharetta, while there on business. We were all fans from the start. Thai food has terrific flavor, is always presented beautifully and can have a little spice.

Although this recipe is easy, Thai recipes are something that I have not often tried. However, since moving to the country, we have not found a restaurant nearby that we enjoy.

This recipe calls for chicken thighs. I use thighs and breasts to please the different preferences in our house. I usually cut the thighs in wide strips and cut the breast in large cubes. Serve on rice, or make it low-carb and serve on riced cauliflower.

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Red Curry Chicken

Course Main Course

Author Amye Melton

Ingredients

• 2 tsp. avocado oil
• 1 lb. boneless, skinless chicken breasts
• 1 green bell pepper
• 1 red bell pepper
• 1 (13 1/2-oz.) can full-fat coconut milk
• 2 tbsp. fish sauce
• 2 tbsp. red curry paste
• 1 1/2 tsp. Stevia or sugar
• 8 - 10 fresh basil leaves sliced, plus additional for garnish
• Rice or riced cauliflower

Instructions

• Heat the oil in a large skillet over medium heat.  Add chicken and bell peppers when hot and cook until peppers are soft and the chicken is cooked through.  Remove from the pan and set aside.

  In the same skillet over medium heat, combine the coconut milk, fish sauce, curry paste, and sweetener; stir well to combine and simmer for 4 to 5 minutes to reduce.

  Chop the chicken into bite-size pieces.  Once the sauce has reduced, add the cooked chicken, peppers and basil leaves.  Stir and simmer for 2 to 3 minutes, until the basil is soft.

  Serve over rice or riced cauliflower.  Garnish with fresh basil, if desired.